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  • 2015/03/05
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Pumpkin Crunch Cake

レシピ
材料・調味料 (9 人分)
Pumpkin Pie Filling
1 Can (15-16oz)
Evaporated Milk
1 Can (12oz)
Eggs
3
Salt
1/2 Tsp
Pumpkin Pie Spice
4 Tsp
Yellow Cake Mix
2/3 Box
Pecans (Chopped)
1 Cup
Butter (Melted)
1 Stick (1/2 Cup)
Sugar
1 Cup
13x9x2 Pan
作り方
1
Preheat oven to 350°.
2
In a large bowl mix together pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour into greased 13x9x2 pan.
3
Sprinkle cake mix evenly over pumpkin mixture. Top with chopped pecans and drizzle butter over top. Bake in 350° oven for 45-55 minutes checking on it earlier than you think you should. (It can go from perfectly golden brown to burnt in minutes!)
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If you don't have pumpkin pie spice, like I didn't, you can mix ground cinnamon, nutmeg, and ground ginger in a roughly 3:2:1 ratio. I did this and loved the result.

Serve with vanilla ice cream or whipped topping.

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